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Vegan Mexican Hot Chocolate Snickerdoodles

Everyone’s emerging from their wintry cocoons. Runners are wearing neon. People are yelling hellos across the street. Smiles just happen. Ducks and swans are chilling on the pond that’s lost its icy sheet.

You know winter is over when windows open. When we start to let the cross breezes clear layers of dust. Turning down the thermostat and wearing ankle-high pants never felt so good.

What’s up, March. I’m springing forward. I’m doing a long jump into this month. I’m mid-air and far from ready to land.

There are a couple of things I want to hold on to, though. Like the flavors of January and February. And, fine, I’ll admit that my love of apple cider should be contained to November. Eggnog should probably be drunk only once.

But hot chocolate? That’s good throughout the year. You won’t want it when it’s 90 degrees out, but when it’s a cookie?

Oh man.

And when there’s cayenne pepper? Holy zing. Just punch me in the face.

And I might not be doing the vegan thing anymore (Listen. I work at a donut shop. When someone asks me how the hibiscus cherry donut tastes, I’d better have a real answer.), but I’m still cutting out as much dairy and eggs as possible. Plus, when a vegan cookie tastes this unreal, I’ll gladly cut out the butter.

Howdy! This blog post couldn’t be written any better! Going through this post reminds me of my previous roommate! He continually kept preaching about this. I am going to send this article to him. Pretty sure he’ll have a great read.
Many thanks for sharing!